Grilled Leg of Lamb with Mango and Mint sauce
- For the Marinade:
- 4 ounces olive oil
- 3 ounces good red wine
- 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
- 2 tablespoons chopped lavender leaves
- 2 tablespoons minced garlic
- 3 tablespoons pineapple juice
- 3 tablespoons Worcestershire sauce
- 1 orange, peeled in strips with potato peeler
- 4 ounces sliced onion
- 4 star anise buds, cracked
- 1 tablespoon cracked black pepper
- 2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
- Garlic cloves, peeled
- Hawaiian sea salt
- Freshly ground black pepper
- For the Mango Mint sauce:
- 2 ounces rice wine vinegar
- 3 tablespoons granulated sugar
- 2 ounces good dry white wine
- 3 ounces mango puree
- 1 Hawaiian (Thai) chile pepper finely minced
- 1 tablespoons freshly grated ginger
- 2 ounces veal stock
- 2 tablespoons fresh chopped mint leaves
- Hawaiian sea salt
- Fresh ground black pepper
- Optional Garnish:
- Vegetables, grilled
- Mango slices, grilled
- Feta cheese
- Mint sprigs
Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Executive Chef James Babian, The Fairmont Orchid, Hawaii